Dinner Menu
Thursday, May 21st, 2015
Leaves and Vegetables
12.
Overmeade Roasted Asparagus
Monterey chevre, sunflower seed and bitter green pesto
Roasted Rainbow Carrots
Cricket Creek farm cheese, arugula, orange, Mill River honey crumbs
Local Herbs and Chick Peas
Green Mountain yogurt, golden raisins, bulgur wheat
Stephentown Young Spinach
this year’s rhubarb and last year’s blackberry vinaigrette, shaved radish, toasted cheddar
Marinated Vermont Asparagus
bone marrow bordelaise, russets, fine herbs
Berry Patch Collard Green “Pozole”
pork, black eyed peas, slow poached egg, pickled shrimp and crumbled cornbread
Small Plates
10.
Marinated Squid and Vermicelli
basil, mint, cucumber, chilies, coconut milk and mango vinegar
Pickled Spanish Mackerel
grapes, horseradish, shallot, matzo, Tuscan kale crisp
Shrimp and Seafood Sausage
saffron, tomato, shallot and frisee
Semolina toasts 3.
Pasta
15./22.
Pizzichi di Farro, curly kale pesto, pickled ramps, pancetta and pecorino
Penne, roasted tomato, EVOO, Lee farms ricotta and Parmesan
Large Plates
26.
NEFF Butcher’s Steak
lentil and button mushroom salad, arugula, onions, frites and porcini powder
Fried Skate Wing
lettuces, brown butter and caper hollandaise, peas, egg yolks, pickled green beans
Seared Cricket Creek Veal
whey braised farro, asparagus, lemon, Japanese turnips, Parmesan and pine nut (32.)
Chef de Cuisine – Raymond Stalker Chef/Owner – Bjorn Somlo